School
Barnard College, IE Business School
Expertise
Korean Cooking, Food and Beverage Startups, AgTech
- Anna has covered innovation and entrepreneurship in food and dining with a focus on small businesses, startups, and emerging chains as a contributor for Forbes.
- After living in New York City for 10 years, Anna moved to Europe where she has been expanding her knowledge of global food trends and spoke about journalism as an online guest speaker for an Oxford Women in Business Society event.
- Whether it's raw puffin heart in Iceland, spicy beef tongue in China, or reindeer blood sausage in Sweden, Anna loves to expand her palate by trying new foods whenever she travels.
Experience
Anna started her career in magazine publishing, before moving on to content production and audience engagement for different media brands and nonprofit organizations, such as Money.com and KoreanAmericanStory.org. She is now a freelance writer and editor who specializes in food and drink trends in the U.S. and around the world. She also leads content strategy for TerraceLab, a vertical farming startup based in Madrid, and has written for a variety of consumer and B2B publications. These include Forbes, TIME, Gastro Obscura, SilverKris, Nation's Restaurant News, and Restaurant Hospitality.
Education
She has a Bachelor of Arts degree in Psychology from Barnard College and graduated from a dual-degree program at IE Business School with an International MBA and a Master's in Creative Direction, Content, and Branding.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
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News
By Anna Kang July 1st, 2022
By Anna Kang July 1st, 2022
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News
By Anna Kang July 1st, 2022
By Anna Kang July 1st, 2022
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News
By Anna Kang May 24th, 2022
By Anna Kang May 24th, 2022
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News
By Anna Kang May 19th, 2022
By Anna Kang May 19th, 2022
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News
By Anna Kang May 17th, 2022
By Anna Kang May 17th, 2022
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Cook
By Anna Kang May 6th, 2022
By Anna Kang May 6th, 2022
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Cook
By Anna Kang May 6th, 2022
By Anna Kang May 6th, 2022
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Cooking Tips
By Anna Kang April 17th, 2022
By Anna Kang April 17th, 2022
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Food Facts
By Anna Kang April 15th, 2022
By Anna Kang April 15th, 2022
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Cook
By Anna Kang April 10th, 2022
By Anna Kang April 10th, 2022
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News
By Anna Kang April 8th, 2022
By Anna Kang April 8th, 2022
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Cook
By Anna Kang October 17th, 2023
By Anna Kang October 17th, 2023
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News
By Anna Kang April 1st, 2022
By Anna Kang April 1st, 2022
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Cook
By Anna Kang April 1st, 2022
By Anna Kang April 1st, 2022
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News
By Anna Kang March 25th, 2022
By Anna Kang March 25th, 2022
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News
By Anna Kang March 24th, 2022
By Anna Kang March 24th, 2022
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News
By Anna Kang March 14th, 2022
By Anna Kang March 14th, 2022
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Cook
By Anna Kang March 12th, 2022
Su filindeu is a pasta dating back 300 years and made only in one village in Sardinia; the pasta is so rare, the only way to try it is to make it to Sardinia.
By Anna Kang March 12th, 2022
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Drink
By Anna Kang March 7th, 2022
By Anna Kang March 7th, 2022
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Eat
By Anna Kang January 31st, 2023
By Anna Kang January 31st, 2023
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Cook
By Anna Kang March 1st, 2022
By Anna Kang March 1st, 2022
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